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Monday, March 29, 2010

A Night with Michael Smith...


First: New Brunswick "Oven Head" Smoked Salmon with Roasted Cauliflour Goat Cheese Puree, Carrot Sauce and a Salad of Smoked Mackerel, Apple and Watercress...


Fish: Prince Edward Island Lobster with Chardonnay Braised Leeks and Caper Raisin Relish...

 Salad: Grilled Eggplant and Arugula with Olive Oil Roast Tomatoes, Tomato Vinaigrette and Mint Hummus...

Meat: Slow Roast Elk and Duck with Five Canadian Grains, Oxtail Mushroom Gravy and Asparagus...


Treat: IRON CHEF Strawberry Shortcake with Cumin Biscuits, Avocado White Chocolate Mousse...

10 comments:

  1. These pictures are really amazing. Great shots! You're so lucky, and I'm still very jealous :)

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  2. What an awesome opportunity to work with him and meet him. He looks so mellow, calm and happy all the time, and that in itself is a great quality in a chef considering the fact the kitchen is a very fast paced, chaotic and stressful environment. What great memories and great photos, lucky you!

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  3. Amazing! Michael Smith rocks :) That first dish looks so delicious...
    Great blog -- I look forward to reading it more!

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  4. I love peeking into a real life restaraunt kitchen-Amazing. I can tell that Mike Smith is somebody important....Yes?

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  5. Velva,
    He is one of Canada's most famous American Chefs...lol...we consider him to be Canadian...as does he I would say. Several Food Network shows...come on Velv!!

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  6. It all looks so wonderful, even the fish dishes (I don't eat fish!) Cute chef too!

    The Clean White Page

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  7. That is so totally cool! Michael Smith. And the food! Wowza! Thanks for sharing.

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  8. As a fellow (ex)chef I just love the mass production of perfection, and getting it right every single time....what an array of delicious foods well done...
    But I also love improvisation and the misshapen and delicious on the spare of the moment cuisine, which I now do.

    Rico-Tried and Tested Recipes

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